My favourite dessert at Janni Kyritsis’ MG Garage in the early 2000s – in fact, perhaps my favourite dessert of all time – was coffee granita with chocolate mousse.
When Janni and I wrote his cookbook, Wild Weed Pie, we did a whole section on granitas saying: “Squeeze, freeze, scratch and serve … is almost the only recipe you need for granitas.”
They really are that easy, and a simple coffee granita with a touch of cream instantly transports me to a southern Italian holiday.
I make five short black shots to get the 500ml of coffee, but you could use strong plunger coffee instead. Try it topped with chocolate mousse sometime too.
Serves: 6
Ingredients
- 500ml strong black coffee
- 1/3 cup caster sugar
- pouring cream, for serving (optional)
Method
Dissolve sugar in the coffee.
Pour into a shallow tray (ideally made of metal) and place in the fridge until cool, then in the freezer.
After an hour, when it’s started to freeze, crush it with a fork to create flakes of ice.
Keep crushing it every 30–60 minutes until completely frozen and then cover it, pressing plastic against its surface. Leave in the freezer until needed.
Just before serving, scratch the granita with a fork to fluff it up.
Spoon into glasses and serve, drizzled with cream if you like.
You’ll find a print-friendly version of this recipe here as well as a step-by-step video.
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Also read: Roberta’s Croque Monsieur
